An Opinion On “Spring Vegetable Recipes: Great Ways to Veg Out”
When I saw the title, I was really looking forward to reading some simple, delicious ways to enjoy spring vegetables. I can’t speak for other readers of the WSJ but I don’t have cornichons, verjuice or konbu just lying about the kitchen. Frankly, I’d never heard of those ingredients. Do I really need konbu (seaweed) so as to enjoy my vegetables? How about an article that only uses items likely to be found in most kitchens–basil, oregano, olive oil, garlic, etc. Surely it cannot be that boring to only use ingredients people might actually have. Only including recipes from innovative chefs is rather impractical food and cooking recipes demoralizing for us mere mortals who just wanted to enjoy their veggies.
February 29th, 2012